Salmon fillets

Fig. 3.26. Typical elution HPLC profiles of MG residues extracted from (a) salmon spiked at 20 pg/kg LMG and MG each (b) residue-incurred salmon fillet (2.9 pg/kg). Analysis of the residue-incurred salmon was repeated using the LC-MS-MS system as shown in (c) the profile shows the monitoring of the m/z = 329.5 to m/z 313.3 fragmentation. The elution positions of MG, LMG and the internal standard brilliant green (BG) are indicated. Note BG is not detected in the m/z = 329.5 to m/z 313.3 trace (c) and its position is therefore depicted as an under broken arrow. Reprinted with permission from A. A. Bergwerft et al. [105],...

Cayuga Creek, New York 1978 Coho salmon, fillet 20 FW 7... 

Southeast Asia. Several recent studies have revealed that farmed salmon contains higher levels of POPs including PCBs and PBDEs compared to wild specimens (Easton et al., 2002 Ohta et al., 2002 Hites et al., 2004). Concentrations of POPs in typical salmon fillets consumed in Singapore are in the range of values reported for farmed salmon. 

Vi-pound salmon fillets Vi cup lemon juice V4 tablespoon grated lemon peel 1 tablespoon chopped rosemary... 

Contaminated Fish Consumption. The neurochemical effects of exposure of rats to feed adulterated with 5 or 20% lyophilized salmon fillets from Lake Huron (LH) or Lake Ontario (LO) were examined by Seegal et al. (1998). The study was conducted in 88-day-old male and female rats that had been exposed in utero, during lactation, and postnatally until they were tested. Dopamine, serotonin, norepinephrine, and their metabolites, as well as ChAT activity were assayed in the frontal cortex, nucleus accumbens, caudate nucleus, hippocampus, and substantia nigra. Significant treatment-related effects included... 

Wang et al. (2008) studied the effect of temperature on the dielectric properties of salmon fillets. Their results showed that between 20°C and 120°C, dielectric constant (e ) of pink salmon fillets steadily increased with temperature at low frequencies... 

Wang, Y, J. Tang, B. Rasco, F. Kong, and S. Wang. 2008. Dielectric properties of salmon fillets as a function of temperature and composition. Journal of Food Engineering 87 236-246. 

The salmon fillets on our plate are always the same colour. 

In order to colourise margarine, vegetable oils, cheese, soups, lemonade and custard, carotenoids are added to these foodstuffs. Carotenoids also play an important role as additives to animal feed. Worldwide, 2,400,000 tonnes of salmon are farmed annually in net cages. In order to ensure that salmon fillet from aquaculture has the same colour as that from wild salmon, their feed is... 

Regarding fresh salmon fillets, the feasibility of using an AromaScan EN to assess seafood quality and microbial safety was assessed by Du et al. [47]. AromaS-can mappings of these fillets were compared to their time related changes in microbial counts, histamine contents, and sensory panel evaluations. Promising results were... 

WX. Du, C.M. Lin, T. Huang, J. Kim, M. Marshall, C.l. Wei, Potential application of the electronic nose for quality assessment of Salmon fillets under various storage conditions. JFS Food Microbiol Saf. 67, 307 (2002)... 

Fresh Atlantic salmon Salmo solar) [36] Spoilage classification of salmon fillets during storage at different temperatures 32 conducting polymers... 

Several researchers (Yu et al., 1977 Mugrditehian et al., 1981 Greene and Selivonchick, 1990 Ng et al., 2000) have reported that fish maintained a constant level of total SFA regardless of the amount in their diet. Ng et al. (2001 2004) have shown that palm oil has some advantages compared to other vegetable oils when used in feeds for warm-water fish species sueh as tilapia and catfish. Ng et al. (2007) found that FA composition of Atlantic salmon fillet total lipid showed close correlations with dietary palm oil inclusion, such that the concentrations of PA, oleic acid, linoleic acid, SFAs and monounsaturated FAs increased linearly with increasing dietary oil supplementation. 

Various applications of impedance spectroscopy have been described in food engineering, such as monitorization of yogurt processing [39], salt and moisture measurement in salmon fillets [40], and testing of meat quality [41], A relevant example is the construction of a low-cost and nondestructive system to evaluate the salt levels in food based on a punctual measurement of the impedance in the samples. A coaxial electrode, consisted of an isolated wire inserted into a hollow needle, facilitating the placement inside the food sample, was used (Figure 1.5). Furthermore, the impedance modulus and phase values obtained for each frequency were processed using PLS in order to estimate and predict the salt content in minced pork meat [42],... 

Data Modelling (Aas, Norway), together with Sintef ICT, and the Norwegian company Qvision AS (Oslo, Norway). This industrial online vis-NIR spectroscopic imaging scanner was used for mapping (i) water content in salted cod [58] and (ii) fat and pigment contents in salmon fillet (Figure 7.4) [61]. 

Segtnan VH, Hoy M, Lundby F, Narum B, Wold JP. Fat distribution analysis in salmon fillets using non-contact near infrared interactance imaging a sampling and calibration strategy. J Near Infrared Spec 2009 17 247-53. 

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